This recipe is featured in the Fall edition of the Kraft What’s Cooking magazine.
I made a few changes, but nothing drastic.
Ingredients:
- 1 1/2 lb boneless stewing beef, cubed*
- 3 tbsp flour
- 1 lb sweet potatoes (2 large), peeled, cut into 1-inch pieces
- 1 can (28 fl oz/796 mL) diced tomatoes
- 2 small zucchini, cut into 1-inch-thick slices*
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup 25%-less-sodium beef broth*
- 1/3 cup Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing*
- 1/3 cup chopped fresh basil
* I’ve modified the amounts used from the original recipe.
Directions:
1. In a mixing bowl add flour (I also added some fresh pepper) and toss beef cubes. (Original recipes states to just do this right in slow cooker.)
Place in slow cooker.
2. Peel & cube the sweet potatoes.
3. Dice zucchini.
4. Chop onion.
5. Mince garlic cloves.
6. Add can of tomatoes to the slow cooker.
7. Along with the beef broth.
8. And the Sun-Dried Tomato & Oregano Dressing.
Mix well.
9. Cover with lid and cook on high for 4-6 hours. Sprinkle with fresh basil before serving.
